Citrus Chocolate Ravioli

I. COMPOSITION Sponge Ravioli Filling Chocolate Ravioli Dough Syrup Orange Foam   II. SPONGE (for 1 plate 40x60cm) 225 g Eggs 6 g Orange Juice 180 g Sugar 170 g T55 Flour 24 g High fat Cocoa Powder  7 g Baking Powder 4 g Orange Zests 160 g Hot Melted Butter...

Okapi cocoa bean bonbon

I. COMPOSITION Congo chocolate ganache Raspberry gel Okapi 65 Signature Origin dark couverture chocolate Method   II. CONGO GANACHE 140 g Cream 35 g Invert sugar/Trimoline 215 g Okapi 65 Signature Origin dark couverture chocolate 47 g Butter 15 g Sorbitol 2 g...

Coconut/Okapi chocolate millefeuille

I. COMPOSITION Chocolate millefeuille Coconut chantilly Okapi 65 Signature Origin dark chocolate cream Chocolate decoration   II. CHOCOLATE MILLEFEUILLE 500 g Flour 50 g Butter 5 g Salt 50 g High fat Cocoa Powder 275 g Water 400 g Butter (laminating butter)...

Christmas with ambassador chef Peter Remmelzwaal

Christmas is a special time for everyone, but for pastry chefs and chocolate artisans everywhere, it is the high season of the year, according to Veliche™ Gourmet Ambassador Chef Peter Remmelzwaal. In his experience, that’s when the workload is highest, but it also...

Hazelnut Praliné Christmas Party

I. INGREDIENTS Hazelnut praliné 65% Emotion 58 Belgian dark chocolate couverture Sensation 72 Belgian dark chocolate couverture Intense 35 Belgian milk chocolate couverture Obsession 30 Belgian white chocolate Crispy Crunchies High fat Cocoa Powder   MATERIALS...